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Table 1 Potential interactions between S. thermophilus and Lactobacillus species

From: A novel consortium of Lactobacillus rhamnosus and Streptococcus thermophilus for increased access to functional fermented foods

Classical yoghurt consortium Novel consortium
Compound S. thermophilus L. bulgaricus Compound S. thermophilus C106 L. rhamnosus yoba 2012
Amino acids Consumes Provides Folic acid Provides Consumes
Carbon dioxide Provides Consumes Galactose Provides Consumes
Fatty acids Provides Consumes Glycerol Provides Consumes
Folic acid Provides Consumes Peptides Provides Consumes
Formic acid Provides Consumes Succinate Provides Consumes
Ornithine Provides Consumes Xanthine/Guanine Provides Consumes
Peptides Consumes Provides    
Putrescine Consumes Provides    
Pyruvatic acid Provides Consumes    
  1. Metabolic interactions include those in the classical yoghurt consortium of L. bulgaricus and S. thermophilus and between S.thermophilus C106 and Lactobacillus rhamnosus yoba 2012